bake

Preparing THE Cannelloni

1.In a small frypan set over medium heat, heat the oil. Add onion and cook for five minutes, or until lightly browned. Add garlic and cook for another 30 seconds. Add baby spinach and stir until wilted.

2.Remove from heat and cool completely.

3.Combine spinach mixture, ricotta, egg, parsley, prosciutto, salt, pepper and all but remaining 2 tablespoons of Parmesan cheese. Set aside.

4.Bring a large pot of salted water to a boil. Gently drop 2 Lasange sheets into the boiling water stirring to separate. Cook for 2 minutes. Remove pasta using a slotted spoon and place directly into an ice-water bath to stop the cooking.

5.Remove from the bowl and lay flat onto kitchen towels.

6.Spread L cup of the ricotta filling alongside one short edge. Roll up to enclose the filling.

7.Repeat with remaining ingredients.

8.Butter the bottom of a 23x 33x 8cm (9x13x3 inch) baking dish and pour 1 cup bechamel sauce and evenly spread over the bottom of the dish. Arrange the cannelloni in a single layer and pour 2 cups of the bechamel sauce on top. Sprinkle with remaining grated parmesan cheese.

9.Cover tightly with foil.

10.Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to BAKE. Set the temperature to 200˚C/390˚F and timer to 30 minutes. Press the START/CANCEL button to activate.

11.Reheat the remaining bechamel sauce using a little more milk if necessary to thin it out. When serving cannelloni, drape with reserved heated bachamel sauce over the cannelloni. Serve immediately.

CODDLED EGGS WITH SAUTEED MUSHROOMS AND SPINACH

Function: BAKE

Temperature: 160˚C/ 320˚F

Cooking Time: 18-20 minutes

Convection Fan: ON

Makes: 4 servings

ingredients

2 tablespoons unsalted butter

1 shallot, finely diced

1 cup mushrooms, finely sliced

1 cup loosely packed baby spinach ¼ teaspoon salt

pinch ground black pepper

¼cup heavy cream 30g Gorgonzola cheese 4 x 60g eggs

Pinch grated nutmeg

2 tablespoons chopped chives

method

1.In a medium frypan, melt the butter. Add shallots and saute 1 minute. Add mushrooms and cook until the water evaporates. Add spinach and cook until wilted. Season with salt and pepper. Set aside.

2.In a small sauce pan heat the cream and gorgonzola cheese, stirring until the cheese melts. Pour 1 tablespoon gorgonzola cream into 4 x ½ cup/125ml capacity ramekins. Divide the mushroom and spinach mixture amongst the ramekins and make a well using the back of a spoon. Crack one egg in each ramekin. Cover with the remaining gorgonzola cream.

3.Set the wire rack in the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to the BAKE function.

4.Set the temperature to 160˚C/320˚F with CONVECTION turned ON and set the timer to 25 minutes. Press the START/ CANCEL button to activate.

5.The coddled eggs are done when the whites are nearly set and the yolks are still soft.

6.Serve with a toasted slice of bread.

* Italian parsely, is also know as flat leaf parsley.

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Breville BOV800 manual Coddled Eggs with Sauteed Mushrooms and Spinach, Preparing the Cannelloni

BOV800 specifications

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